Principles of producing flour, dough and tray baked products

Transcription

1 Principles of producing flour, dough and tray baked products UV21103 H/502/8330 Learner name: VRQ Learner number:

2 VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 50 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. Statement of unit achievement By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic. This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signature Assessor initials IV signature (if sampled) Assessor tracking table All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor name Assessor signature Assessors initials Assessor number (optional)

3 UV21103 Principles of producing flour, dough and tray baked products The aim of this unit is to develop the knowledge and understanding required for preparing flour, dough and tray bakes. You will learn how to store items correctly when not for immediate use. You will also learn how to bake and fry products such as biscuits and scones. UV21103_v5

4 Level 2 Credit value 2 GLH 9 Observation(s) 0 External paper(s) 0

5 Principles of producing flour, dough and tray baked products Learning outcomes On completion of this unit you will: 1. Know how to prepare flour, dough and tray baked products 2. Know how to cook flour, dough and tray baked products 3. Know how to finish and present flour, dough and tray baked products Evidence requirements 1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved. 3. External paper There is no external paper requirement for this unit. UV

6 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 4 UV21103

7 Knowledge Learning outcome 1 Know how to prepare flour, dough and tray baked products You can: Portfolio reference a. Describe problems that can occur when preparing flour, dough and tray-baked products b. Explain why ovens should be at the correct temperature before baking starts c. Explain why time and temperature are important when preparing flour, dough and tray-baked products d. Outline quality points in flour, dough and other ingredients for traybaked products e. Describe preparation methods for flour, dough and tray baked products UV

8 Learning outcome 2 Know how to cook flour, dough and tray baked products You can: Portfolio reference a. Describe cooking methods for flour, dough and tray-baked products b. Describe how to identify when flour, dough and tray-baked products have the correct aroma, colour, texture and consistency c. Describe problems that can occur when cooking flour, dough and tray baked products 6 UV21103

9 Learning outcome 3 Know how to finish and present flour, dough and tray baked products You can: Portfolio reference a. Describe how to present flour, dough and tray-baked products b. State why it is important to use the correct equipment when portioning c. State healthy eating considerations when producing flour, dough and tray-baked products UV

10 Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Know how to prepare flour, dough and tray baked products Flour, dough and tray-baked products: Sponges, scones, dough products (bread, rolls, tea breads, brioche, croissants, Danish pastries and bagels), tray bakes (brownies, lemon squares, flapjacks, Marshmallow Crispy Squares). Problems that can occur when preparing flour, dough and tray-baked products: Lack of ingredients, infested ingredients, contaminated ingredients, lack of equipment, incorrect preparation method, dough too sticky, too dry, incorrect proportion of ingredients, broken machinery. Importance of correct time and temperature: Achieving a quality end product, achieving desired colour, texture, consistency. Quality points: Pre-prepared pastry, cake/ sponge mixes, scone mix, dough mix biscuit mix, tray bake mix, use-by date, quantity, colour, texture, aroma, no signs of contamination, no signs of infestation. Preparation methods: Using prepared mixes, weighing/measuring, creaming, beating, whisking, folding, rubbing in, greasing, mixing, kneading, portioning, shaping, lining, melting, rolling, cutting. Outcome 2: Know how to cook flour, dough and tray baked products Cooking methods: Baking, deep frying. Correct aroma, colour, texture and consistency: Check dish specification, follow recipe correctly, correct appearance, visual check, taste. Problems: Over cooking, under cooking, oven too hot, oven too cool, fryer too hot, fryer too cool, product over mixed, under mixed, incorrect proportion of ingredients. 8 UV21103

11 Outcome 3: Know how to finish and present flour, dough and tray baked products Present flour, dough and tray-baked products: Cutting, portioning, dusting, sprinkling, dredging, filling, piping, spreading, coating, glazing, trimming. Important: Achieving desired result, achieving quality end product, portion control, consistent product, minimising waste, avoiding accidents. Healthy eating considerations: Reduce salt and sugar where possible, use unsaturated fat, substitute ingredients high in fat with healthier options, using wholemeal flour, gluten free alternatives. UV

12 Notes Use this area for notes and diagrams 10 UV21103